A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
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A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885).
Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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Scrape the best chocolate;
allow for each square, or large spoonful of ground chocolate, half a pint of milk or milk and water;
let it boil a few moments, then put it on the back part of the stove, and it is ready when wanted.
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